Inspired by one of my absolute favourite meals from the Sirtfood Diet, this Easy Peasy Chicken Curry is quick to prepare, uses only a handful of ingredients and tastes fabulous. It’s much healthier than a takeaway and, dare I say it, even tastier than many takeaway chicken curries I have had.
I love this chicken curry so much. It was certainly one of the best meals I ate whilst I was on the Sirtfood Diet. And my version is so easy peasy to make. It’s perfect for a simple midweek dinner when you are in a hurry, but don’t want to compromise on flavour.
I did hesitate a bit as to whether to share this one on my blog or not, though, as I have so many quick and easy chicken curries on my blog already!! Including one of my most popular recipes of all time: Easy Chicken Rogan Josh. But in the end I felt I had to share this one, as it was just so good, not to mention healthy – so much goodness from the chicken thighs, coconut milk, onion, garlic, chilli, ginger and turmeric!
I have chosen to use chicken thighs in this recipe, for three reasons:
The first is that I much prefer the flavour. I find chicken breasts can be quite bland, chicken thighs are much tastier in my opinion, and they stand up really well to the spices in the sauce, rather than being overwhelmed by them.
The second reason is that you can cook chicken thighs for much longer than breasts. Breasts get overcooked easily, but thighs can actually benefit from being cooked for a little longer.
The third is that thighs are generally quite a bit cheaper than breasts.
But if you want to make this curry with chicken breasts, it will still work fine, just make sure you don’t overcook them! You will need to reduce the cooking time in the coconut milk down to about 10 minutes and so the sauce will be less concentrated.
You can serve this curry with basmati rice or pilau rice, if you want to, and it will taste great. But if you want to go for a healthier option, why not switch to brown rice (which I actually think tastes nicer than white rice) or even buckwheat, as I have done here?
Not only is buckwheat a Sirtfood but it is also super nutritious AND low in calories. What’s not to like? For more information on buckwheat, including how to cook it, check out my recent post: What is buckwheat and how do you cook it?
If you wanted to add even more goodness to this curry you could add a couple of handfuls of kale or spinach. Add the kale in 5 minutes before the end of the cooking time, or add the spinach in right at the end.
Now, if you are trying to be good… you might not want a wine recommendation… as you are just going to drink water, right? 😉
But just supposing you were going to have a glass of wine with this, I would recommend a Chilean or New Zealand Sauvignon Blanc or a French or Australian Riesling. Or, of course, you could have a beer instead…my husband certainly would!!
If you like this recipe…
…you might also like:
Easy Peasy Chicken Curry
- 1 red onion roughly chopped
- 3 garlic cloves roughly chopped
- 2 cm fresh ginger peeled and roughly chopped
- 2 teaspoons garam masala
- 2 teaspoons ground cumin
- 2 teaspoons ground turmeric
- 1 cinnamon stick (optional)
- 6 cardamom pods (optional)
- 1 tablespoon olive oil
- 8 boneless, skinless chicken thighs (or 4 chicken breasts) cut into bitesize chunks
- 400 ml tin coconut milk
- 2 tablespoons fresh coriander chopped (plus extra for garnish)
- 200 g buckwheat, brown rice or basmati rice to serve
- Place the onion, garlic and ginger in a food processor and blitz until it is a paste. Alternatively you can do this with a hand blender, or if you don’t have one, just chop these 3 ingredients very finely and continue as below.
- Add the garam masala, cumin and turmeric to the paste and stir together. Set aside.
- Put 1 tablespoon of olive oil in a wide deep pan (ideally non-stick). Heat up the pan on a high heat for one minute and then add the chopped up chicken thighs. Stir-fry the chicken on a high heat for 2 minutes, then turn the heat down and add the curry paste. Allow the chicken to cook in the paste for 3 minutes and then add half the coconut milk (200ml), plus the cinnamon and cardamom (if using). Bring to the boil and then turn down and allow to simmer for 30 minutes until the curry sauce is thick and delicious!
- If the curry starts to get dry, add a splash more coconut milk. You may not need it all, but if you like a slightly more saucy curry, by all means add the lot!
- While the curry is cooking, make your accompaniment (buckwheat/rice) and any side dishes.
- When the curry is ready, add the chopped coriander and serve immediately with buckwheat or rice and a nice glass of chilled white wine… I mean water!! 😉
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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